US6033696A - Coated snack food product - Google Patents
Coated snack food product Download PDFInfo
- Publication number
- US6033696A US6033696A US09/165,137 US16513798A US6033696A US 6033696 A US6033696 A US 6033696A US 16513798 A US16513798 A US 16513798A US 6033696 A US6033696 A US 6033696A
- Authority
- US
- United States
- Prior art keywords
- snack
- weight
- percent
- mixture
- coated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
Definitions
- the present invention relates to a snack which can be eaten with the fingers by toddlers and to a process for manufacturing a finger-food snack of this kind.
- U.S. Pat. No. 4,650,685 discloses a biscuit comprising agglomerated granules of a cooked-extruded base coated with a binder, the base comprising from 40 to 80 parts by weight of cereal flour, up to 20 parts sucrose and from 0.5 to 3 parts of oil or fat, and the binder comprising from 8 to 30 parts by weight of sucrose and/or mixtures of glucose and its polymers.
- Japanese Patent Application 01-174,322 discloses a drop or cookie for babies and infants obtained by baking a dough consisting of starch, saccharides and milk, and containing a powder of fruit juice but no egg material.
- U.S. Pat. No. 4,044,159 discloses a ready-to-eat expanded cereal product in the form of thin flakes, suitable for the feeding of junior-age infants, obtained by cooking-extruding-expanding a moist blend comprising cereal grain, slicing the expanded rope of cooked-extruded blend into flakes and drying the flakes.
- PCT Application WO89/04121 discloses a process for manufacturing cereals, especially for babies, by cooking-extruding a mixture of cereal material, vegetable and/or fruits with a partial amount of sugar and milk, cutting the expanded rope of cooked-extruded mixture into pieces having a large surface, spraying an aqueous suspension of sugar and milk onto the just cut, hot and moist pieces, coating the moistened pieces with a remaining part of components in powder form and drying the coated pieces.
- PCT Application WO93/17592 discloses a process and an apparatus for cooking-extruding-expanding vegetable and/or fruit containing cereals, in which expansion is carried out in a large expansion zone provided for after an extrusion zone and before a cutting zone.
- the present invention provides a new type of finger-food snack which can be eaten by toddlers.
- This snack is obtainable by cooking-extrusion-expansion and coating, and is rather large and attractive in shape, color and taste while being dietetically adequate.
- a process for manufacturing such a snack is also disclosed.
- the present snack comprises, in percent by weight of the snack, from about 8 to 16% of whole milk solids, from about 1 to 8% of dietary fibers and from about 1 to 2.5% of water.
- the snack is a coated body obtainable by cooking-extrusion-expansion of a mixture comprising, in percent by weight of the mixture, from about 8 to 16% of whole milk powder, from about 3 to 5% of vegetable fat, from about 35 to 50% of corn semolina, up to 30% of other cereal flour, up to 10% of cereal bran, from about 20 to 30% of starch and added water up to a water content of from about 13 to 18%.
- the body is coated by a coating obtainable by spraying onto the body and drying a slurry comprising, in percent by weight of the slurry, from about 30 to 60% of a fruit or vegetable puree or concentrate, from about 10 to 30% of sugar, from about 10 to 25% of whole milk powder and added water up to a water content of from about 20 to 30%.
- the present process for manufacturing the snack comprises manufacturing a body by cooking-extruding-expanding at a temperature of at about 135 to 150° C. under a pressure of about 130 to 160 bar a mixture comprising, in percent by weight of the mixture, from about 8 to 16% of whole milk powder, from about 3 to 5% of vegetable fat, from about 35 to 50% of corn semolina, up to 30% of other cereal flour, up to 10% of cereal bran, from about 20 to 30% of starch and added water up to a water content of from about 13 to 18%, coating the body by spraying thereon a slurry comprising, in percent by weight of the slurry, from about 30 to 60% of a fruit or vegetable puree or concentrate, from about 10 to 30% of sugar, from about 10 to 25% of whole milk powder and added water up to a water content of from about 20 to 30%, and drying the coated body down to a residual water content of from about 1 to 2.5%.
- the expression "being dietetically adequate” may be understood as designating a snack based on cereal semolina and/or flour especially comprising, in percent by weight, from about 8 to 16% of whole milk solids and from about 1 to 8% of dietary fibers.
- the snack may generally comprise, in percent by weight of the snack, from about 6 to 10% of protein, from about 60 to 80% of available carbohydrates and from about 6 to 9% of fat.
- other cereal is used to mean a cereal which is other than corn.
- the milk solids may better be incorporated into the snack in two parts, a first part being incorporated into the body and a second part being incorporated into the coating. In this way, it is possible to obtain an expanded snack which has a smooth, crunchy but not hard texture and which has a rather bright color.
- a first part being incorporated into the body
- a second part being incorporated into the coating.
- an expanded snack which has a smooth, crunchy but not hard texture and which has a rather bright color.
- out of 100% by weight milk solids in the snack about 55 to 65% belong to the body and about 35 to 45% belong to the coating.
- the mixture to be treated by the cooking-extrusion-expansion process thus comprises, in percent by weight of the mixture, from about 8 to 16% of whole milk powder. It has namely been found that more than 16% of whole milk powder in the mixture result in texture that is too hard and a color that is too dark.
- the mixture further comprises from about 3 to 5% of vegetable fat which acts as a lubricating agent in the cooking-extrusion process and which preferably is a well keeping fat having a rather high level of oleic acid, such as sunflower oil.
- the mixture also comprises from about 35 to 50% of corn semolina which is necessary for obtaining good expansion. This may be illustrated by a preferred expansion degree of the body of from about 2 to about 5.
- the mixture also comprises up to 30% of other cereal flour and possibly up to 10% of cereal bran.
- the so called other cereal may be wheat or oat, for example.
- the cereal bran may be wheat bran, corn bran and/or oat bran.
- a contribution to the final content of the snack in dietary fiber can also be made by a flour, especially an oat flour or whole wheat flour, and not only if at all by a bran.
- the mixture also comprises from about 20 to 30% of starch which also is necessary for obtaining a good expansion.
- a suitable starch may be a cereal starch such as wheat or corn starch, but it is preferably a high amylopectin starch such as waxy corn starch.
- the mixture also comprises added water up to a water content of from about 13 to 18%. Such a water content is adequate for obtaining a correct expansion after cooking-extrusion of the mixture.
- the mixture may further comprise up to about 0.5% of a raising agent, typically of a food grade chemical compound which is able to release carbon dioxide in contact with water, with calcium carbonate being preferred.
- a raising agent typically of a food grade chemical compound which is able to release carbon dioxide in contact with water, with calcium carbonate being preferred.
- the mixture may also further comprise up to about 1% of an antioxidant such as sodium biphosphate anhydrate.
- the slurry to be sprayed onto the body thus comprises, in percent by weight of the slurry, from about 30 to 60% of a fruit or vegetable puree or concentrate.
- the fruit or vegetable may be banana, orange, apple and/or carrots.
- the slurry also comprises from about 10 to 30% of sugar.
- the sugar may be sucrose, fructose and/or a product of enzymatical saccharification of starch.
- the slurry also comprises from about 10 to 25% of whole milk powder. It has namely been found that more than 25% whole milk powder excessively enhances the viscosity of the slurry.
- the slurry finally comprises added water up to a water content of from about 20 to 30%.
- a water content of from about 20 to 30%.
- Such a water content together with a preferred temperature of the slurry of from about 45 to 55° C. have been found to be especially adequate for manipulating the slurry while avoiding both microbial contamination and Maillard reaction.
- a body is thus manufactured by cooking-extruding-expanding at a temperature of about 135 to 150° C. under a pressure of about 130 to 160 bar a mixture having the composition disclosed above.
- any traditional extruder may be used, with a twin screw extruder being preferred.
- This extruder preferably should comprise an extrusion die provided with at least one rather large extrusion opening having the shape of a fruit, a vegetable or other familiar item.
- the body is cooked-extruded-expanded to an expansion degree of from about 2 to 5. Water is lost in form of steam escaping the mixture during expansion so that the body may have a water content of between about 4 to 8% after the cooking-extrusion-expansion step.
- Such an intermediate drying step may be carried out on a belt drier with hot air down to a residual water content of less than about 1%.
- the step of coating the body by spraying thereon a slurry having the composition disclosed above may be carried out in a cylindrical tumbler rotating around its generally horizontal axis and being provided inside with spraying nozzles. Preferably located in an upper part of the cylindrical internal space defined by the tumbler wall, such nozzles may spray the slurry downwards onto the tumbled bodies.
- the just coated body is dried down to a residual water content of from about 1 to 2.5% by weight.
- This drying step may be also be carried out on a belt drier with hot air.
- the snack thus obtained may be conditioned in a packing providing for its protection against humidity, such as a packing made of a film with aluminum foil.
- the first seven ingredients i.e. the powders
- the dry mix, oil and added water were then mixed together in the extruder.
- the mixture obtained in this way was cooked-extruded-expanded with the aid of a BC-72 type CLEXTRAL twin screw extruder having a screw diameter of 88 mm and a total processing length of 900 mm (10.2 ⁇ screw diameter).
- Cooking-extrusion was carried out at 144° C. under 139 bar, the two intermeshing screws rotating at 247 rpm.
- the mixture cooked in this way was extruded through a die having one banana shaped outlet opening or orifice. More precisely the die opening had a curved shape about 21.5 mm in length, about 3 mm in mean width and about 10 mm in mean radius.
- the mixture was thus extended into ambient air and immediately cut with a two blade cutter rotating adjacent to the opening at 3822 RPM.
- the banana shaped bodies were then dried with hot air on a belt dryer to a residual water content of 0.8% before coating.
- the components were mixed together in a double walled tank while being heated to about 50° C.
- the freshly coated bodies were then dried with hot air on a belt dryer to a residual water content of 1.8%.
- the snacks thus obtained had a dietary fiber content of 2%. They had the shape, color and taste of banana, a smooth and crunchy texture, and they could be eaten with the fingers by toddlers.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
______________________________________ Corn semolina 40.10% Waxy corn starch 23.43% Whole wheat flour 10.13% Oat flour 7.59% Whole milk powder (25% fat) 11.20% Sodium biphosphate anhydrate 0.95% Calcium carbonate E 170 0.30% Sunflower oil 3.00 Added Water 3.30% ______________________________________
______________________________________ Banana juice concentrate 39.33% Apple juice concentrate 13.01% Whole milk powder (25% fat) 15.22% Fructose 25.02% Added Water 7.42% ______________________________________
Claims (8)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP97203092 | 1997-10-07 | ||
EP97203092A EP0908106B1 (en) | 1997-10-07 | 1997-10-07 | Coated snack comprising 8-16% milk solids |
Publications (1)
Publication Number | Publication Date |
---|---|
US6033696A true US6033696A (en) | 2000-03-07 |
Family
ID=8228795
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
US09/165,137 Expired - Fee Related US6033696A (en) | 1997-10-07 | 1998-10-05 | Coated snack food product |
Country Status (13)
Country | Link |
---|---|
US (1) | US6033696A (en) |
EP (1) | EP0908106B1 (en) |
JP (1) | JPH11196771A (en) |
AR (1) | AR017308A1 (en) |
AT (1) | ATE237951T1 (en) |
AU (1) | AU736505B2 (en) |
BR (1) | BR9803875A (en) |
CA (1) | CA2243880A1 (en) |
DE (1) | DE69721263T2 (en) |
ES (1) | ES2195081T3 (en) |
PL (1) | PL190323B1 (en) |
PT (1) | PT908106E (en) |
ZA (1) | ZA989058B (en) |
Cited By (18)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020054944A1 (en) * | 1999-03-24 | 2002-05-09 | Sylke Neidlinger | Snack product |
US20040037926A1 (en) * | 2001-03-27 | 2004-02-26 | Shuji Akimoto | Process for producing puffed snack and production apparatus therefor |
US6773734B2 (en) | 2000-05-01 | 2004-08-10 | Nestec S.A. | Process of making food bar |
US20080187642A1 (en) * | 2007-02-01 | 2008-08-07 | Athula Ekanayake | Nutritious fabricated snack products |
US20080213432A1 (en) * | 2007-03-02 | 2008-09-04 | Paul Ralph Bunke | Nutritious fabricated snack products |
US20090004356A1 (en) * | 2007-06-26 | 2009-01-01 | Paul Ralph Bunke | Nutritious fabricated snack products |
US20090208607A1 (en) * | 2007-08-16 | 2009-08-20 | Paul Ralph Bunke | Nutritious snack products |
EP2218338A1 (en) * | 2009-01-29 | 2010-08-18 | Katjes Fassin GmbH + co. Kommanditgesellschaft | Effervescent puffed rice |
US20100215826A1 (en) * | 2009-02-26 | 2010-08-26 | Frito-Lay Trading Company Gmbh | Snack Cracker and Method for Making Same |
US20110008487A1 (en) * | 2008-03-03 | 2011-01-13 | Aude Bousquet | gelled food product with high carbohydrate intake efficiency |
US20110009348A1 (en) * | 2008-03-03 | 2011-01-13 | Asker Jeukendrup | Carbohydrate gel |
US20110200693A1 (en) * | 2007-08-15 | 2011-08-18 | Nestec S.A. | Increasing the efficiency of utilization of ingested creatine |
US20130115329A1 (en) * | 2012-05-07 | 2013-05-09 | Nestec S.A. | Puree compositions having specific carbohydrate ratios and methods for using same |
US8486470B2 (en) | 2010-09-30 | 2013-07-16 | Neu Naturals, Llc | Ready-to-eat food product |
US9232807B2 (en) | 2011-09-30 | 2016-01-12 | Kraft Foods Group Brands Llc | Dairy-based foods having high levels of lactose |
US9320292B2 (en) | 2010-04-07 | 2016-04-26 | Kraft Foods Group Brands Llc | Intermediate moisture bar using a dairy-based binder |
RU2626738C2 (en) * | 2015-09-17 | 2017-07-31 | Общество с ограниченной ответственностью "Центр пищевых экструзионных технологий" | Method for producing extruded snacks of various colours with improved taste and aromatic properties (versions) |
US10973233B2 (en) | 2016-10-06 | 2021-04-13 | General Mills, Inc. | Coated food product and method of producing the coated food product |
Families Citing this family (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
PT1164870E (en) * | 1999-03-24 | 2004-08-31 | Nestle Sa | CEREAL BAR |
JP5522974B2 (en) * | 2009-05-21 | 2014-06-18 | 株式会社明治 | Puffed confectionery and method for producing the same |
JP5339461B2 (en) * | 2010-03-09 | 2013-11-13 | キユーピー株式会社 | Puffed food with corn |
KR20150059968A (en) * | 2013-11-25 | 2015-06-03 | 롯데제과주식회사 | The manufacturing method of snack in which hand is not stained |
US20210045427A1 (en) * | 2018-03-15 | 2021-02-18 | Dsm Ip Assets B.V. | Manufacturing of extrudates having improved microbial quality |
EP3578057A1 (en) * | 2018-06-04 | 2019-12-11 | Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. | Fruit flavoured compositions for coating farinaceous food material, process for their preparation and products coated with the composition |
RU2702862C1 (en) * | 2018-12-13 | 2019-10-11 | Открытое акционерное общество "Хлебпром" | Rice crispbreads for feeding children and their production method |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
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US4497840A (en) * | 1981-06-29 | 1985-02-05 | The Quaker Oats Company | Cereal foods made from oats and method of making |
US4568557A (en) * | 1983-05-11 | 1986-02-04 | Warner-Lambert Company | Process for producing snack food product with high dietary fiber content |
US4673578A (en) * | 1983-05-11 | 1987-06-16 | Warner-Lambert Company | Snack food product with high dietary fiber content and process for producing the same |
US4820470A (en) * | 1986-07-11 | 1989-04-11 | Ferrero S.P.A. | Method and apparatus for extrusion, particularly for extruding masses of food products |
US4837042A (en) * | 1983-12-20 | 1989-06-06 | Agro-Industria Innovacios Vallalat | Fruit-containing chocolate products and process of their preparation |
US4851247A (en) * | 1986-11-07 | 1989-07-25 | Perfect Products, Inc. | Reconstituted banana confection product and method of making the same |
US5126150A (en) * | 1990-10-01 | 1992-06-30 | The Procter & Gamble Company | Compositions containing psyllium |
US5250308A (en) * | 1991-12-13 | 1993-10-05 | Amway Corporation | Formulation for and method of producing a fiber fortified foodstuff |
US5275831A (en) * | 1992-06-19 | 1994-01-04 | The Quaker Oats Company | Reduced fat, ready-to-eat cereal |
US5342635A (en) * | 1993-05-12 | 1994-08-30 | General Mills, Inc. | Puffed edible foams and high intensity microwave method of preparation |
US5364653A (en) * | 1992-12-03 | 1994-11-15 | Nakayama Raymond M | Fruit and nut-containing confectionary candy and method of preparation |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
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DE2712311A1 (en) * | 1976-04-06 | 1977-10-27 | Vaasan Hoeyrymylly Oy | Foodstuffs extrusion press technique extended to flours - using raw mix contg. syrup, malt, milk (powder) and edible acid |
EP0340277B1 (en) * | 1987-11-04 | 1992-06-17 | Heinz Schaaf Ohg | Process for preparing snacks or similar products |
RU2081617C1 (en) * | 1995-05-19 | 1997-06-20 | Кубанская государственная академия физической культуры | Product of extruding technology - dry breakfast "novinka" |
-
1997
- 1997-10-07 AT AT97203092T patent/ATE237951T1/en not_active IP Right Cessation
- 1997-10-07 ES ES97203092T patent/ES2195081T3/en not_active Expired - Lifetime
- 1997-10-07 DE DE69721263T patent/DE69721263T2/en not_active Expired - Fee Related
- 1997-10-07 PT PT97203092T patent/PT908106E/en unknown
- 1997-10-07 EP EP97203092A patent/EP0908106B1/en not_active Expired - Lifetime
-
1998
- 1998-09-03 CA CA002243880A patent/CA2243880A1/en not_active Abandoned
- 1998-10-02 AU AU87922/98A patent/AU736505B2/en not_active Ceased
- 1998-10-05 ZA ZA9809058A patent/ZA989058B/en unknown
- 1998-10-05 US US09/165,137 patent/US6033696A/en not_active Expired - Fee Related
- 1998-10-06 JP JP10283157A patent/JPH11196771A/en not_active Withdrawn
- 1998-10-06 BR BR9803875-3A patent/BR9803875A/en not_active Application Discontinuation
- 1998-10-07 AR ARP980105014A patent/AR017308A1/en active IP Right Grant
- 1998-10-07 PL PL98329065A patent/PL190323B1/en not_active IP Right Cessation
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US4497840A (en) * | 1981-06-29 | 1985-02-05 | The Quaker Oats Company | Cereal foods made from oats and method of making |
US4568557A (en) * | 1983-05-11 | 1986-02-04 | Warner-Lambert Company | Process for producing snack food product with high dietary fiber content |
US4673578A (en) * | 1983-05-11 | 1987-06-16 | Warner-Lambert Company | Snack food product with high dietary fiber content and process for producing the same |
US4837042A (en) * | 1983-12-20 | 1989-06-06 | Agro-Industria Innovacios Vallalat | Fruit-containing chocolate products and process of their preparation |
US4820470A (en) * | 1986-07-11 | 1989-04-11 | Ferrero S.P.A. | Method and apparatus for extrusion, particularly for extruding masses of food products |
US4851247A (en) * | 1986-11-07 | 1989-07-25 | Perfect Products, Inc. | Reconstituted banana confection product and method of making the same |
US5126150A (en) * | 1990-10-01 | 1992-06-30 | The Procter & Gamble Company | Compositions containing psyllium |
US5250308A (en) * | 1991-12-13 | 1993-10-05 | Amway Corporation | Formulation for and method of producing a fiber fortified foodstuff |
US5275831A (en) * | 1992-06-19 | 1994-01-04 | The Quaker Oats Company | Reduced fat, ready-to-eat cereal |
US5364653A (en) * | 1992-12-03 | 1994-11-15 | Nakayama Raymond M | Fruit and nut-containing confectionary candy and method of preparation |
US5342635A (en) * | 1993-05-12 | 1994-08-30 | General Mills, Inc. | Puffed edible foams and high intensity microwave method of preparation |
US5451419A (en) * | 1993-05-12 | 1995-09-19 | General Mills, Inc. | Dried food foam products |
Non-Patent Citations (4)
Title |
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Abstract for DE 2712311; Vassan Hoeyrymylly OY Oct. 27, 1997. * |
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Cited By (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20020054944A1 (en) * | 1999-03-24 | 2002-05-09 | Sylke Neidlinger | Snack product |
US6830768B2 (en) * | 1999-03-24 | 2004-12-14 | Nestec S.A. | Snack product |
US6773734B2 (en) | 2000-05-01 | 2004-08-10 | Nestec S.A. | Process of making food bar |
US20040037926A1 (en) * | 2001-03-27 | 2004-02-26 | Shuji Akimoto | Process for producing puffed snack and production apparatus therefor |
US7297357B2 (en) * | 2001-03-27 | 2007-11-20 | Meiji Seika Kaisha, Ltd. | Process for producing puffed snack and production apparatus therefor |
US20080187642A1 (en) * | 2007-02-01 | 2008-08-07 | Athula Ekanayake | Nutritious fabricated snack products |
US20080213432A1 (en) * | 2007-03-02 | 2008-09-04 | Paul Ralph Bunke | Nutritious fabricated snack products |
US8277865B2 (en) | 2007-03-02 | 2012-10-02 | Paul Ralph Bunke | Nutritious fabricated snack products |
US20090004356A1 (en) * | 2007-06-26 | 2009-01-01 | Paul Ralph Bunke | Nutritious fabricated snack products |
US20110200693A1 (en) * | 2007-08-15 | 2011-08-18 | Nestec S.A. | Increasing the efficiency of utilization of ingested creatine |
US20090208607A1 (en) * | 2007-08-16 | 2009-08-20 | Paul Ralph Bunke | Nutritious snack products |
US8937049B2 (en) | 2008-03-03 | 2015-01-20 | Premier Nutrition Corporation | Carbohydrate gel |
US20110008487A1 (en) * | 2008-03-03 | 2011-01-13 | Aude Bousquet | gelled food product with high carbohydrate intake efficiency |
US20110009348A1 (en) * | 2008-03-03 | 2011-01-13 | Asker Jeukendrup | Carbohydrate gel |
EP2218338A1 (en) * | 2009-01-29 | 2010-08-18 | Katjes Fassin GmbH + co. Kommanditgesellschaft | Effervescent puffed rice |
US20100215826A1 (en) * | 2009-02-26 | 2010-08-26 | Frito-Lay Trading Company Gmbh | Snack Cracker and Method for Making Same |
US9320292B2 (en) | 2010-04-07 | 2016-04-26 | Kraft Foods Group Brands Llc | Intermediate moisture bar using a dairy-based binder |
US9326538B2 (en) | 2010-04-07 | 2016-05-03 | Kraft Foods Group Brands Llc | Intermediate moisture bar using a dairy-based binder |
US8486470B2 (en) | 2010-09-30 | 2013-07-16 | Neu Naturals, Llc | Ready-to-eat food product |
US9232807B2 (en) | 2011-09-30 | 2016-01-12 | Kraft Foods Group Brands Llc | Dairy-based foods having high levels of lactose |
US20130115329A1 (en) * | 2012-05-07 | 2013-05-09 | Nestec S.A. | Puree compositions having specific carbohydrate ratios and methods for using same |
RU2626738C2 (en) * | 2015-09-17 | 2017-07-31 | Общество с ограниченной ответственностью "Центр пищевых экструзионных технологий" | Method for producing extruded snacks of various colours with improved taste and aromatic properties (versions) |
US10973233B2 (en) | 2016-10-06 | 2021-04-13 | General Mills, Inc. | Coated food product and method of producing the coated food product |
Also Published As
Publication number | Publication date |
---|---|
EP0908106A1 (en) | 1999-04-14 |
AR017308A1 (en) | 2001-09-05 |
DE69721263D1 (en) | 2003-05-28 |
AU8792298A (en) | 1999-04-29 |
EP0908106B1 (en) | 2003-04-23 |
JPH11196771A (en) | 1999-07-27 |
ES2195081T3 (en) | 2003-12-01 |
PL190323B1 (en) | 2005-11-30 |
ZA989058B (en) | 2000-04-05 |
CA2243880A1 (en) | 1999-04-07 |
AU736505B2 (en) | 2001-07-26 |
ATE237951T1 (en) | 2003-05-15 |
BR9803875A (en) | 2000-04-04 |
DE69721263T2 (en) | 2004-01-29 |
PT908106E (en) | 2003-08-29 |
PL329065A1 (en) | 1999-04-12 |
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